In a cassola or soup pot, saute the onions, pepper and garlic in about 1/2 inch of oil, cooking over a low heat for about 15 minutes, stirring occasionally
Add the tomatoes, parsley and 16 oz hot water, then salt to taste
Simmer 15 minutes longer; then raise the heat and cook until almost ready to boil. [DO NOT allow to boil!]
Place 1 slice of bread on the bottom of each of 4-6 soup plates, then ladle the hot soup over it.

NOTE: You may serve the soup cold, but then use only a small amount of oil in the first step, and omit the bread.